Submarine sandwiches have dozens of names: heroes, grinders and — in Louisiana —
po’boys.In the
gulf state, po’boys usually consist of fried seafood instead of sliced deli meats and cheeses.

Today’s recipe features fried shrimp stuffed into a hoagie roll and slathered with a spicy
mayonnaise. The festive sandwich is probably a great change of pace from sandwiches in your dinner
rotation.

The key to the recipe is twofold: the coating on the shrimp and the spicy mayo.

Cornmeal, flour and a hearty punch of Cajun seasoning are used to coat the shrimp, which are
skillet-fried in hot oil. (Traditionally, the seafood is deep-fried, but who has time for such
things at home on a weeknight?)

The mayonnaise gets its heat from a fair amount of hot sauce. I recommend Tabasco because it’s a
Louisiana classic, but you can use whatever hot sauce you like.

Be sure to add a good helping of shredded lettuce to the sandwich to give some extra crunch and
to contrast with the heat. Pair the sandwiches with oven-baked sweet-potato fries for a midweek
dinner that’s anything but dull.